Loaded Pulled Pork Totchos Two Ways

It’s officially the first day of fall and you know what that means – 93 degree weather 😂

This fall season is one of the hottest on record for Georgia, and no matter how many pumpkins I put out, I am still sweating like it’s the middle of July. I am ready for relief! Those cute, oversize sweaters will just have to wait until October. At least I have crunchy leaves in the backyard to keep me occupied in the meantime.

Also in the backyard is one of my husband’s favorite items. The Traeger! When we moved in, we received our smoker as a housewarming gift. BEST. GIFT. EVER. It’s the first time either one of us have cooked on a smoker rather than a gas or charcoal grill and we are never going back. (Well, maybe, for certain occasions). But for real, this smoker has been incredible. You can’t beat walking out on to the deck with a warm cup of pumpkin coffee to the smell of some hickory wood chips firing up for a low and slow cook.

Most recently, we fired up the Traeger for gameday. With an 8 pm kickoff, we had plenty of time to throw on a pork butt and whip up some sides for the UGA – Notre Dame game. Luckily for us, the Dawgs pulled out a win to move to 4-0 on the season. Woohoo! It was certainly hard fought, and there were moments I had to peek from behind my hands covering my eyes. My heart just can’t take it! 8 pm kickoff also meant a late bedtime and a Sunday set aside to catch up on chores and the to-do list.

One thing that helped keep us going? These delicious loaded totchos! Pulled pork butt yields a lot, and I mean A LOT, of shredded meat. So, you need to be prepared for leftovers. But who says leftovers need to be boring? Some of our favorite uses are pulled pork quesadillas, tacos, ragu sauce, pizza, mega waffle fries, and of course loaded tot-chos!

The best part of this dish is that they’re super simple to whip up in a snap, and you can personalize them with whatever ingredients you have on hand to any style you like. Each person gets a fun, interactive dinner that’s made exactly how they like it.  Whether you’re a kid or a kid at heart, this perfect weeknight meal is sure to put a smile on even the pickiest eater’s face.

Loaded Pulled Pork Totchos Two Ways

Serves 4|Prep: 5 Minutes|Cook: 30 Minutes

Base Ingredients

• 32 oz. frozen tater tots
• 3 cups pulled pork leftovers (check out our favorite Trager recipe HERE or use pre-cooked pulled pork from the grocery store)

Kate’s BBQ Toppings

• Shredded Cheddar Cheese
• Diced Red Onion
• Bottled BBQ sauce
• Prepared Coleslaw
• Sliced Green Onions

Brandon’s Mexican Toppings

• Shredded Mexican Cheese
• Grated Cotija Cheese
• Mango Habanero Hot Sauce
• Cilantro

Steps

1. Cook tater tots according to package directions.
2. Spread to create two tater tot halves on the baking sheet.
3. To create Kate’s tater tot half version:
   1. Spread 1.5 cups of shredded pulled pork over the cooked tots.
   2. Pour BBQ sauce on top to desired sauciness level.
   3. Sprinkle red onion and shredded cheddar cheese over the sauced pulled pork.
   4. Bake at 400 degrees until cheese is melty and bubbly (3 – 5 minutes).
   5. Remove from oven and top with chilled prepared coleslaw and sliced green onion.
   6. Enjoy!
4. To create Brandon’s tater tot half version:
   1. Spread 1.5 cups of shredded pulled pork over the cooked tots.
   2. Drizzle mango habanero hot sauce over the meat to desired spiciness level.
   3. Sprinkle shredded Mexican cheese blend and grated cotija cheese over the sauced pulled pork.
   4. Bake at 400 degrees until cheese is melty and bubby (3 – 5 minutes).
   5. Remove from the oven and top with cilantro.
   6. Enjoy!